Baked Cinnamon Pumpkin Doughnuts

I absolutely love doughnuts (especially these and these doughnuts from where I used to live in Washington) and have been very curious about making them at home.  I guess it’s better that I don’t live around them anymore so that I’m not tempted to eat doughnuts as often!


I must admit, I get a little intimidated whenever I see a recipe that requires deep-frying, but recently I discovered doughnut baking pans.  I have also seen a few doughnut recipes on Pinterest lately and decided to give making doughnuts at home a try!

Since we still have a few more weeks of Fall before we start thinking about Christmas, I wanted to make some Baked Cinnamon Pumpkin Doughnuts.  (Although, I have already started thinking about Christmas since it is my favorite holiday!  Is it too early to start decorating?)

I have to say, my daughter absolutely LOVED these and ate two of them after eating a bowl of cereal.  This is a lot of breakfast for a girl who doesn’t usually eat much for breakfast.


I urge you to give these a try if you like pumpkin, and the pans don’t cost much at all.  I ordered mine from Amazon, but I have also seen them at several local craft stores.

You really only need one doughnut pan, but it is easier and less time-consuming if you have two.  I also wanted to try the mini doughnut pan, which made super cute mini doughnuts.  The only thing about the mini pan is that it is difficult to fill and I ended up overfilling my pan so one side didn’t have the hole in the middle.


If you don’t have a doughnut pan, or don’t want to buy one, you can still use this recipe to make pumpkin muffins, which are equally delicious.  Simply follow the directions for the doughnuts except you will need a muffin pan (or two) and bake them for a bit longer.  See below for adjustments.

I really like that these doughnuts are light and fluffy, but what I really love about these doughnuts is the buttery cinnamon sugar topping!


Baked Cinnamon Pumpkin Doughnuts

Yield:  about 18 doughnuts or 36 mini doughnuts

Doughnut Ingredients:

1/2 cup vegetable or canola oil
3 eggs, large
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
2 teaspoons pumpkin pie spice (see below for substitution)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cup, plus 2 Tbsp all-purpose flour

Topping Ingredients:

4 Tablespoons butter, melted
1 cup sugar
1-2 Tablespoons ground cinnamon, depending on your taste


1.  Preheat oven to 350 degrees.  Lightly spray doughnut (or muffin pan–or use muffin liners) with cooking spray.  In the bowl of a mixer, combine the oil, eggs, sugar, and pumpkin puree.  In another large bowl, whisk together the pumpkin pie spice, salt, baking powder, and flour.  Gradually add the flour mixture to the pumpkin mixture and mix until just combined.


2.  Fill the wells of the pans about 3/4 full.  I like to use my tablespoon scoop to fill my pans but any small spoon will work.  I used about 3 tablespoons per doughnut (or about 1 tablespoon per mini).  If you need to, use your (clean) finger to evenly distribute the batter in the wells of the pans.  Bake for about 15-18 minutes (bake minis about 11-13 minutes).  Allow to cool in the pan for a few minutes before removing.  Cool briefly on a wire rack.

3.  While doughnuts are baking, melt the butter for the topping.  Combine sugar and cinnamon in a large zip top bag and shake to combine.  Remove about 1/2 cup of the cinnamon/sugar mixture and put in another bowl.  When the doughnuts are still warm, but cool enough to touch, toss them gently in the zip top bag filled with cinnamon/sugar.  Carefully dip one side (the prettiest side) in the melted butter, shaking off any drips.  Then, dip the butter side of the doughnut into the bowl filled with the cinnamon/sugar mixture and serve!

*These are best served warm the day they are made, but if you have any leftovers, store in an airtight container.


Tips and Thoughts:

To make your own pumpkin pie spice for this recipe, use 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.

If you are using muffin pans instead of doughnut pans:  For regular sized muffins, bake for 23-25 minutes.  Adjust the time a little less for mini muffins and a little more for large muffins.  They are done when a toothpick inserted in the middle comes out clean.

If you want to skip the butter step, these are still good just tossed in the cinnamon/sugar mixture.  If you’d like to make a glaze, combine 1 cup confectioner’s sugar, 2 Tbsp milk, and 1 tsp vanilla.  After doughnuts have mostly cooled, drizzle over tops and serve.

You will probably have extra cinnamon/sugar leftover in your zip top bag.  This is great to have on-hand to use for many other baked goods, like Snickerdoodles.


I have yet to find a delicious local bakery in my new area and would love any suggestions.  I especially love freshly baked breads (specifically looking for a good baguette and ciabatta) and breakfast pastry items.

Doughnut recipe adapted from King Arthur Flour

Sour Cream Walnut Coffee Cake

Every year my mom makes this delicious treat for my dad for his birthday.  Since my dad just celebrated his birthday (Happy Birthday, Dad!), I thought it would be the perfect time to share this recipe.

I eat it year round and seem to be especially obsessed with it during my pregnancies.   It is perfect for brunch or dessert.

Like buttermilk and yogurt, baking with sour cream makes baked goods very moist and tender.  I just can’t get enough of this Sour Cream Walnut Coffee Cake!  I love how the layers of cake and streusel filling look when it is sliced.


Sour Cream Walnut Coffee Cake



3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 pint (16 oz container) sour cream

Streusel Filling:

3/4 cup brown sugar, packed
2 tsp ground cinnamon
1 cup chopped walnuts (my dad loves black walnuts)


1 1/2 cups powdered sugar
2 Tbsp water
1/2 tsp vanilla extract



1.  Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt or tube pan.  In the bowl of a mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time, beating after each addition.  Stir in vanilla.

2.  In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Add to creamed mixture alternating with sour cream, mixing after each addition (beginning and ending with the flour mixture).

3.  To make the filling:  combine brown sugar, cinnamon, and walnuts in another bowl, mixing well. Spoon 1/3 batter into prepared 10″ bundt/tube pan.  Sprinkle 1/3 nut mixture over batter, and repeat this process 2 more times.

4.  Bake for 1 hour or until a toothpick inserted into the center comes out clean.  Let stand 5 minutes before removing to cool on a wire rack.

5.  To make the glaze:  combine the powdered sugar, water, and vanilla in a small bowl.  When cake is fully cooled, drizzle with glaze.


This recipe was originally clipped many, many years ago from Southern Living Magazine, however, when I searched for the recipe online, I was unable to find it.  This is by far the best coffee cake I have ever tasted and highly urge you to try it!

Pumpkin Walnut Scones

These are not your average scone!  These Pumpkin Scones are super moist due to the pumpkin, even a bit healthy with the added walnuts, and perfect with a cup of coffee or tea.

I really like that these are not overly sweet, except for the glaze, which you can add more of less of depending on how sweet you want them (or even omit it all together).

These scones are “drop” scones, which is nice because I don’t have to get my hands all messy and doughy and means less cleanup!


Pumpkin Walnut Scones

Yield: 16 large scones


For the scones:

4 1/2 cups all-purpose flour
5 teaspoons baking powder
2 teaspoons ground cinnamon (or 1 tsp cinnamon and 1 tsp pumpkin pie spice)
1/2 teaspoons ground nutmeg
1 teaspoon salt
1/2 cup brown sugar, firmly packed
1/2 cup (1 stick) cold unsalted butter, cut into cubes
2 cups walnuts, finely chopped
2 cups pumpkin puree
1 1/3 cups milk

For the glaze:

1 1/2 cups powdered (confectioner’s) sugar
3-4 Tablespoons milk
1 1/2 teaspoons vanilla extract



1.  Preheat oven to 375 degrees.  In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and brown sugar.  With a pastry blender (or a fork), cut the butter into the mixture to resemble coarse meal.  Stir in walnuts.

2.  In another bowl, stir together the pumpkin and milk.  Gently fold into the flour mixture until just combined.  The dough will seem very wet.  Drop by heaping spoonfuls (I used my 1/4 cup scooper and generously scooped the batter.) onto a parchment or Silpat lined baking sheet.

3.  Bake until the edges are golden brown about 15-18 minutes.  (To ensure doneness, insert a toothpick into the center.  The scones are done when it comes out clean.)  Allow to cool on the pan for 5 minutes and move to a wire rack to cool completely.

4.  To make the glaze, combine the sugar, milk, and vanilla in a small bowl.  I prefer my glaze to be a bit thick so that it doesn’t all run off the scone, but add either more milk or more sugar until it is your desired consistency.  Drizzle over cooled scones.


Tips and Thoughts:

These are best served on the day they are made, but if you are planning on serving them the next day, glaze the scones on the day you plan on serving them.

If you end up having left overs, as this recipes makes many giant scones, store in an airtight container in a single layer.

To spice up the glaze a little bit, try adding a dash of cinnamon or pumpkin pie spice.

If you like scones, you may also want to try these delicious Whole Wheat Raspberry (or Blueberry) Ricotta Scones.


Emily’s Creamy Leek and Potato Soup

I started making Leek and Potato Soup in high school and it quickly became a cool weather favorite!  This soup is so easy to make and just requires a little chopping.

If you are unfamiliar with leeks or haven’t cooked with them before, see tips below on cleaning and cutting leeks.  They are full of dirt and grit so it is important to get them nice and clean before eating.

This recipe is also a great way use up any left over onions or potatoes you may have lying around your kitchen.

If you like this soup, you might also like to try this Creamy Potato, Roasted Cauliflower, and Cheddar Soup.

Emily’s Creamy Leek and Potato Soup


2 Tbsp butter
2 Tbsp olive oil
1 large yellow onion, diced
3-4 leeks, halved and sliced thinly
3-4 russet potatoes, peeled and diced
32 oz low-sodium chicken stock
1-2 cups water (or additional chicken stock)
1/2 cup heavy cream
1 cup aged cheddar, shredded for serving


1.  Add butter and olive oil to a large Dutch oven, over medium heat.  Add onion and leeks and cook until transparent and starting to caramelize approximately 15 minutes.  Add salt and pepper to taste.


2.  Add potatoes and chicken stock to the onion and leeks.  Add enough water (or stock) to completely cover the potatoes, approximately 1 to 2 cups.

Bring to a boil and simmer 20-30 minutes, or until potatoes are tender.


3.  Puree soup with a stick blender (or regular blender, working in batches) until smooth.  *Watch out for splatters!

Turn heat to low and add heavy cream.  Add salt and pepper to taste.  Remove from heat. Divide into bowls and serve with shredded cheddar.  (I love lots of shredded aged cheddar and cheese toasts.)


Tips and Thoughts:

Tips on cleaning and cutting leeks:

First, cut off the dark green tops of the leeks, leaving only the white and light green part:

Remove the root end:

Rinse them under cool running water, and cut the leeks in half lengthwise, leaving a small amount of the white part uncut so that the rest of the leek stays intact as you slice them.

Remove the outer layer of the leek.  Rinse once more under cool running water, getting between each layer of the leek to ensure all dirt is gone.

Slice and use for the soup:


The amount of potatoes needed depends on their size.  If you have large potatoes, use 3; if you have small, use 4 to 5.  The more potatoes you use, the thicker your soup will become.  You can’t really use too many onions, leeks, or potatoes in this soup as long as you don’t go over-board!

Here’s how big I cut mine for the recipe:

Soft and Chewy Oatmeal Cookies

October is National Cookie Month, and as many of you know, I love to make cookies!

Here is my favorite Oatmeal Cookie recipe.  These cookies are soft, chewy and full of cinnamon!  I like to eat them without raisins, but you can always add them if you like! (See note)

On a side note, as I mentioned in a previous post, my daughter and I got to go to the farm last week for a field trip with her school!  We were able to pick our own pumpkins, learn all about apples, and feed some farm animals.

Here are some cool pumpkins they had at the farm:

My daughter, feeding the animals:



Unfortunately, the pumpkins we got to pick at the farm were very small so we took Daddy to another pumpkin patch over the weekend to pick out some bigger ones to carve.


Stay tuned to see what we end up carving into the pumpkins!


Soft and Chewy Oatmeal Cookies

Yield: 3+ dozen


1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
3 cups oats (quick or old-fashioned)


1.  Preheat oven to 375 degrees.  In a large bowl, beat butter and sugars until creamy.  Add egg and vanilla; beat well.

2.  In another bowl, combine flour, baking soda, cinnamon, salt, and nutmeg; mix well.  Gradually add to butter/sugar mixture, scraping down sides of bowl as needed.  Add oats; mix well.

3.  Drop by rounded tablespoons (I love using my cookie scoop) onto a Silpat or parchment lined cookie sheet.  Bake 8-9 minutes for chewy cookies, or if you like your cookies more on the crisp side, 10-11 minutes.  Store tightly covered.

Tips and Thoughts:

If you’d like to add another dimension of flavor, you could substitute some or all of the cinnamon for pumpkin pie spice.

I like to use a lot of cinnamon, but if you prefer less, try using 1 teaspoon instead of 2.

To make Oatmeal Raisin Cookies, add 1 cup of raisins when mixing in the oats.

Chewy Chai Sugar Cookies

I been a fan of Chai tea since I first tried it a few years ago, and it is perfect this time of year.  The spices in chai tea can vary, but it often combines the flavors of cinnamon, cardamom, cloves, ginger, and black pepper.

As I am constantly on a quest for new recipes, I recently discovered these Chai cookies and found my new favorite Fall cookie!

These cookies will make your house smell wonderful!  I’m a huge fan of chewy cookies and these are perfect with a cup of chai or black tea, or even coffee.

Chewy Chai Sugar Cookies
Adapted from My Baking Addiction

Yield: 3 dozen cookies


2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups granulated sugar
3 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp (freshly) finely ground black pepper
1 cup (2 sticks) unsalted butter, softened (room temperature)
1 large egg
1 tsp vanilla extract


1.  Preheat oven to 350 degrees.  In a large bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.

2.  In a medium bowl, combine sugar, cinnamon, ginger, cardamom, allspice, and black pepper.  Set aside 1/4 cup of mixture, for rolling cookies.

3.  In the bowl of a mixer, fitted with the paddle attachment (or you can use a hand-held mixer), cream together the butter and sugar mixture until light and fluffy about 3 minutes.  Add the egg and mix until combined, scraping down the sides of the bowl as needed.  Mix in the vanilla.

4.  With the mixer on low, slowly add the flour mixture until the dough just comes together.

Form the dough into balls (I use a small scoop for forming my cookies), about the size of a walnut.

Roll balls in the sugar-spice mixture and place on a Silpat or parchment lined baking sheet.

5.  Bake at 350 for 8-10 minutes, or until edges are just beginning to turn very light golden brown.  Allow to cool completely before storing in an airtight container.

Easy Cinnamon and Spice Almonds

I have been in the mood to make these Easy Cinnamon Almonds for quite some time now, but keep forgetting to!  I’ll just blame it on “baby brain.”

Now that we are into Fall, I decided to incorporate some pumpkin pie spice into the mix.  Pumpkin pie spice is a mix of cinnamon, nutmeg, ginger, and cloves.  If you don’t have pumpkin pie spice on hand, then you can easily substitute those spices instead.

Easy Cinnamon and Spice Almonds are so easy to make and make a great gift for the upcoming holidays!  All you need is some cute packaging.

The great thing about this recipe is that you can easily substitute other types of nuts instead of using almonds.  My favorites are cashews, walnuts, or pecans, or a mix of all of them.  Feel free to use what you like!

Easy Cinnamon and Spice Almonds


1 cup sugar
3 tsp pumpkin pie spice
2 tsp ground cinnamon
1/4 cup water
3 cups raw almonds


1.  In a large saute pan, stir together sugar, cinnamon, pumpkin pie spice, and water.

2.  Over medium heat, add almonds and stir continuously until a thick syrup forms and sugar crystallizes, about 5 minutes.

3.  Pour almonds onto a parchment or wax paper lined baking sheet and allow to cool completely.   Store in an air-tight container.

Tips and Thoughts:

Here’s a tip if you are wondering how to clean the pan afterwards.   Immediately after pouring your nuts onto the baking sheet, fill the pan with water, high enough to cover the crystallized sugar on the sides.   Over medium heat, stir the water occasionally until the sugar has dissolved.   Now you should be able to easily wash your pan.

Creamy Potato, Roasted Cauliflower, and Cheddar Soup

It is a cloudy rainy day, the perfect weather for soup!  Football season has begun (Go Hokies!) and it definitely feels like Fall.

Creamy Potato, Roasted Cauliflower, and Cheddar Soup was inspired by a recipe I found that uses roasted cauliflower.  In the colder months, I make a Leek and Potato soup, which will be in a future post, but this time I wanted to make a soup similar to that using roasted cauliflower instead of the leeks.  I made a few minor changes and added in an aged sharp white cheddar, which is usually just a garnish in my Leek and Potato Soup.

Usually we are more of a broccoli family, but this time cauliflower was the star!


Creamy Potato, Roasted Cauliflower, and Cheddar Soup

Serves: 8


1 head of cauliflower, cut into florets
2 Tbsp canola or vegetable oil
coarse salt and freshly cracked pepper to taste
1 Tbsp olive oil
2 Tbsp butter
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 tsp dried thyme
2 medium baking potatoes, peels and diced
4 cups vegetable or chicken stock
1-2 cups water
16 oz (about 2 cups) aged sharp white cheddar cheese, shredded
1 cup whole milk or half and half


1.  Heat oven to 400*.  In a baking pan, toss together cauliflower florets, canola oil, and salt and pepper.  Spread into a single layer and roast until lightly browned about 20-30 minutes.


2.  In a large sauce pan or Dutch oven (I love my Le Creuset Dutch Oven!), over medium heat, add the olive oil and butter.  When the pan is heated and the butter melts, add the onion.  Saute the onion several minutes until opaque.  Turn heat to low and stir in the garlic and thyme.  Cook 2 minutes.

3.  Add vegetable or chicken stock and diced potatoes.  Bring to a boil and cook 10 minutes.

Add the roasted cauliflower and 1-2 cups of water – just until the potatoes and cauliflower are covered. (The amount of water needed depends on how large your cauliflower and potatoes are.) Continue to cook another 10-15 minutes or until potatoes are tender.


4.  Turn heat to low and puree with a stick (immersion) blender, or working in batches with a regular blender.  Either way, be very careful as this hot mixture can easily splatter and burn!  If using a regular blender, return all soup to the pan.


Stir in 12 ounces of the shredded cheddar (about 1 1/2 cups) until completely melted.


Increase the heat to medium-low, and stir in the milk or half and half.


Divide into bowls and top with remaining cheese.  Serve with crusty toasted bread or crostini if desired.

Pumpkin Cake with Cream Cheese Frosting

For a few weeks, I have been talking about how I am ready for Fall, and now it is almost here!

I have been putting out my Fall decorations all around the house and am finally inspired to do some more baking.  I have all sorts of recipes lined up that I want to make, especially with pumpkin, so I hope you are ready!

My daughter started preschool this past week and she absolutely loves it!  The school  theme for the month is farms and that is very fitting for the Fall season.  At the end of the month they will be visiting a farm, and all of the parents are required to chaperone.  I’m really looking forward to it because we get to go on a hayride, pick and eat apples, and pick out a pumpkin.

My first Fall themed recipe is Pumpkin Cake with Cream Cheese Frosting, slightly adapted from Paula Dean.  This moist and flavorful cake is baked in a 9 x 13 pan, so it comes together quickly and all you have to do is spread some frosting on after it cools.

The Cream Cheese Frosting is absolutely delicious and is based on a version I used to make when I worked at a bakery during pastry school.  It is also terrific on Red Velvet Cake and Carrot Cake.


In the bowl of a mixer, combine eggs, sugar, oil and pumpkin.  Mix until combined.


Whisk together flour, cinnamon, salt, baking powder and soda, and slowly add to the mixer on low.


Pour batter into a greased 9 x 13 pan.


Bake for approximately 30 minutes or until done.


When the cake is done, and cooled, make the cream cheese frosting.


Spread the frosting over the top of the cake.


Serve and enjoy the flavors of Fall!


Pumpkin Cake with Cream Cheese Frosting


4 eggs
1 2/3 cups granulated sugar
1 cup canola or vegetable oil
1 (15 ounce) can pumpkin
2 cups all-purpose flour
2 1/2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp nutmeg (optional)


1 (8 ounce) package cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3-4 cups powdered sugar
2 tsp vanilla extract


1.  Preheat oven to 350 degrees.  In the bowl of a mixer, combine the eggs, sugar, oil, and pumpkin.  Mix until thoroughly combined.

2.  In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg.  With the mixer on low, gradually add the flour mixture to the pumpkin mixture until just incorporated and batter is smooth.

3.  Pour the batter into a greased 9 x 13 baking pan and bake about 30 minutes or until a toothpick inserted into the center comes out clean.  Allow to cool completely.

4.  To make frosting:  In a mixer, combine the cream cheese and butter and mix on medium until smooth and fluffy.  On low, slowly add the powdered sugar until combined and it is the desired consistency.  Add in the vanilla and spread onto your cooled cake.


Tips and Thoughts:

My oven is a little weird when it comes to baking any sort of cake, especially in a pan this size.  It took me almost an hour to bake my cake, so be aware of how your oven bakes!

Although I haven’t tried it yet, I’m sure this would make a great layered cake or  cupcakes.  Just be sure to adjust your cooking time according to the size pan you use.

Here is another slightly adapted version of the recipe from Paula Dean on How To: Simplify.  This site has a ton of fantastic looking recipes with great photos.



Here’s an oldie but goodie!

I have always been a cookie lover and cookies are the sweet treat that I make most often.  I have been making these Snickerdoodles since I was a kid and I still love them!  They are chewy, buttery and full of flavor.

I recently found out that this was my grandmother’s recipe that my mom used to make in college.  (I have made a few minor changes over the years.)  It is so fun to have a recipe that has been passed down!  Hopefully I my daughter will continue to love these and eventually make them for many years to come.

Snickerdoodles don’t last very long in my house, which is good because they can dry out easily, usually after 2 days.  A great way to keep moisture in the cookies, is to put a piece of bread in the storage container with them.  I wrap the piece of bread in a paper towel, which helps prevent the cookies directly underneath the bread from absorbing too much moisture.  The cookies stay moist and the bread dries out.  I have also heard that using marshmallows in the same way can help keep the cookies from drying out.



1 cup butter flavored vegetable shortening
2 eggs
1 1/2 cups, plus 2 Tbsp granulated sugar
2 3/4 cups sifted flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
2 tsp cinnamon


1.  Preheat oven to 400 degrees.  In a large bowl, cream the shortening and sugar.  Add the eggs and mix until fully incorporated.  Scrape down sides of bowl as needed.

2.  Sift together and gradually add in the flour, baking soda, cream of tartar, and salt. Form into a ball and chill dough for at least an hour.


3.  Roll the dough into balls the size of a walnut.  In a small bowl, combine the remaining 2 Tbsp sugar and 2 tsp cinnamon.  Roll the balls in the sugar/cinnamon mixture to evenly coat.

4.  Bake at 400 degrees, on a Silpat or parchment lined baking sheet, for 8 -10 minutes until very lightly golden brown.  Cool before serving and store in an airtight container.

*FYI:  The day I was planning on making these, I discovered that I was out of cream of tartar.  I looked online to see if there were any possible substitutions and found out there is no substitution for cream of tartar.